Line a 9 x 5 x 3 inch loaf pan with a sheet of aluminum foil. Set aside line a cookie sheet with baking paper. Set both aside

In a thick saucepan, combine the 500 grams semisweet chocolate, all purpose cream coffee powder, coffee liqueur and salt. Place over low heat and stir continuously with a cooking spatula until the chocolate has melted and blended with the rest of the ingredients. Transfer the mixture to the prepared loaf pan. Chill until firm.

Divide the chilled mixture into 50 equal portions. Form each portion into a ball, melt the remaining 250grams chocolate in a thick saucepan over the lowest possible heat. Working with a piece at a time, hand dip each chocolate ball in the melted chocolate transfer to prepared cookie sheet.Chill briefly to allow the chocolate coating to set. Wrap individually in foil and keep chilled.